Asian Pacific Rim Salad with Ginger Sesame Soy Dressing

This dressing takes but a few minutes to make and it’s so savory…you’ll make it again and again and again…And the salad itself is packed with nutrients! It’s a pile of antioxidants and vitamins that are sure to et you going- and keep you going all day.

*Bonus: You can toss some of the salad in an omelette, a wrap, a burrito or onto some rice! It’s very versatile. But after you try this dressing, I don’t think you’ll want it any other way. I’ve made this salad for clients and at parties and it get rave reviews every time. So I thought I’d share.

Asian Pacific Rim Salad

What You Need:

Shredded napa cabbage

Shredded red cabbage

Julian of red, orange and yellow bell peppers

Diced cucumber (or sliced as in picture)

Toasted almonds

Black or white sesame seeds

Fried wonton skins (optional if to be gluten free)

Chopped breast of free-range, grilled chicken (optional if to be vegan or vegetarian)

Chopped scallions

Shredded carrots

Julian snow peas

What You Do:

Toss everything with dressing right before plating. (Dressing Below)

Ginger Sesame Soy Dressing

What You Need:

1 cup water

.25 lb fresh ginger

1 cup soy sauce

1 cup rice wine vinegar (seasoned)

1 cup sesame oil

unbleached sugar/ honey to taste

What You Do:

Spin water and ginger in a blender, strain- reserve liquid and discard pulp. Whisk reserved ginger-water and rest of ingredients together.